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A simple recipe for White Bean Chili Verde with Jackfruit that can be made in an Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!
Hey friends, here’s another weeknight dinner recipe that is fast, easy and vegan. Make this flavorful White bean Chili with Jackfruit in your Instant Pot or on your stovetop. Either way, it comes together in about 30 minutes. The leftovers can be reheated for midweek meals.
Here, for speed and convenience, I’m using canned white beans, and chilies.
If cooking this in an Instant Pot, follow the directions and pressure cook on high for 10 mins.
Drain the jackfruit and slice through the core. You are welcome to discard the dense core if you like, but I hate wasting it and find it breaks down enough if you cut it thinly.
Season generously with Homemade Chili Seasoning.
After the chili is done, add frozen corn and fresh kale to the pot for extra nutrients.
The jackfruit will take on a “shredded chicken” look and feel.
Top the vegan White bean Chili with avocado, cilantro, radishes, vegan cheese, or vegan sour cream (or yogurt).
Hope you enjoy this White Bean Chili with Jackfruit! Make it in your Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!
Other recipes you may like!
- Vegan Quesadillas
- Vegan Hearts of Palm Ceviche
- Vegan Jackfruit Tacos
- Vegan Peruvian Burritos with Aji Verde Sauce
- Vegan Chipotle Portobellos Tacos
- Farmers Market Veggie Enchiladas
- 35 Fresh and Tasty Mexican Recipes!
- Vegan Tlayudas!
For more vegan Dinner Recipes visit 40 Mouthwatering Vegan Dinner Recipes.
Here’s another vegan Chili – Clean out your fridge Vegan Chili
White Bean Chili with Jackfruit
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: vegan, soup, stew, chili
- Method: instant pot, stovetop
- Cuisine: Mexican
Description
A simple recipe for White Bean Chili with Jackfruit that can be made in an Instant Pot or on the stovetop. Vegan and gluten-free, this fast and easy dinner recipe can be made in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- one onion, chopped
- 6 garlic cloves, rough chopped
- 1 poblano pepper, chopped (or sub a 4-ounce can diced green chilies)
- 2 x 14-ounce cans white beans (3 cups cooked- or sub other bean- pinto, black, red)
- 16 ounces canned jackfruit, drained, core sliced through ( see photos)
- 3 cups veggie broth (see notes)
Homemade Chili Seasoning:
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 teaspoons dried oregano
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- 1 teaspoon sugar (or maple syrup)
- 1/2 teaspoon pepper
- 1/4– 1/2 teaspoon ground chipotle powder (optional)
Additions:
- 1 cup frozen corn (optional)
- large handful chopped kale (optional, sub spinach)
Garnish: avocado, cilantro, scallions, grated radish, red onion, grated vegan cheese (or regular), vegan sour cream (or regular) or even a drizzle of olive oil.
Instructions
See notes for stove top version:
- Set Instant Pot to “Saute” and heat 2 tablespoons oil. Add onion and garlic and fresh poblano ( if using) and saute 3 minutes until fragrant.
- Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
- Add all the spices, sugar and salt.
- Give a stir and set Instant Pot to High for 10 minutes. Manually or naturally release.
- Stir in corn and chopped kale and cover for 5 minutes on warm setting. Taste and add more salt if needed.
- Serve in bowls with diced avocado, cilantro (or scallions), radishes and any of the additional garnishes.(The garnishes really make this shine!)
Notes
If leaving out the corn and kale, reduce broth by 1/2 cup.
Stovetop Directions:
- Heat 2 tablespoons oil in a large pot or dutch oven. Add onion and garlic and fresh poblano (if using) and saute 3-4 minutes until fragrant.
- Add canned chilies, canned beans and jackfruit. Add the veggie broth, and scrape up any browned bits from the bottom of the pot.
- Add all the spices, sugar and salt.
- Give a stir and bring to a simmier. Cover, and simmer on low heat for 15 minutes.
- Stir in corn and chopped kale, cover, simmer for 5 minutes on low. Taste and adjust the salt.
- Serve in bowls with diced avocado, cilantro (or scallions), radishes and any of the additional garnishes.(The garnishes really make this shine!)
Nutrition
- Serving Size: 1 ½ cup- without garnish
- Calories: 277
- Sugar: 5.4 g
- Sodium: 762.8 mg
- Fat: 6.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 50.3 g
- Fiber: 8.3 g
- Protein: 8.5 g
- Cholesterol: 0 mg
Keywords: vegan chili recipe, white bean chili, chili with jackfruit, jackfruit recipes, vegan white bean chili, jackfruit chili
While on the spicy side this recipe is full of flavor. I love the texture added by the jackfruit. Would make again.
★★★★★
Thanks so much Lisa!
Love your recipes, Syvlia! Quick question…if using canned beans, do you drain them? Thanks!
I do!
I had to add another cup of broth and another can of beans to settle the spice down. 1 Tablespoon of chili powder may be toooo much. Other than my the heat, it was good!
Ok Shannon- good to know! Thanks so much, helpful.
I added a red and yellow pepper to have more vegtables. I made it in a french oven so it stewed all day.
Great recipe.Easy. Thanks
Great to hear Chris!
Made this today for lunch . Excellent recipe. It was a little spicy . I toned it down with some lemon juice . All the toppings are a must to get the full flavor . Thanks Silvia for another great veg recipe .
★★★★★
Thanks Rohini- really appreciate this!
Would you cook chicken first for the instapot?
If adding chicken I think you could add it raw, whole (nestle it in) then shred afterwards.
This recipe is just excellent!! Very easy and very very good. Thank you Sylvia!
★★★★★
thanks Moira! Appreciate this!
very good as always, thank you <3 This was very easy as well even without instant pot
★★★★★
Great to hear Anna!
I haven’t found a chili I loved this much since going vegan! Absolutely love it.
★★★★★
Great to her Rachel!
This was quite possibly the nicest meal I have cooked in a long while. First time cooking Jackfruit and what a recipe to start, I have made 100’s of chillis in my life but this is so simple,fast and delicious.
★★★★★
This is downright amazing. I used kidney beans just because I had them on hand, and I need to admit that halfway through, I got a little suspicious and thought this is going nowhere. No way. I went all in with corn, kale and also cilantro and diced avocado on top and this is the most fresh and fun chili sin carne! The third recipe of yours and all three winners – I am awaiting your cookbook, if that is of concern. 😉 Thank you!
★★★★★
This is downright amazing. I used kidney beans just because I had them on hand, and I need to admit that halfway through, I got a little suspicious and thought this is going nowhere. No way. I went all in with corn, kale and also cilantro and diced avocado on top and this is the most fresh and fun chili sin carne! The third recipe of yours and all three winners – I am awaiting your cookbook, if that is of concern. 😉 Thank you!
★★★★★
Thanks so much Stephanie!
Perfect vegan chili! Easy recipe to follow and great for a weeknight dinner. Can the leftovers be frozen if made with the jackfruit
★★★★★
Thanks Irene, and yes, this freezes well!
Great recipe! We absolutely loved it. Thank you, go Trader Joe’s!
★★★★★
Awesome to hear!
Great recipe! We absolutely loved it. Thank you, go Trader Joe’s!
Hi, Sylvia, thanks for another brilliant recipe. I bought jackfruit in brine and was contemplating what to make of it. In Bali I had it as a delicious curry, but I decided to give your version a go! Finger lickin delicious! Thanks for saving me again ;-)))
★★★★★
Thanks so much Alex!
Loved it with corn and kale and I’ve never had jackfruit before. I was disappointed that it didn’t reheat well — the flavors faded away and the texture was odd. I’ll make it again but reduce the amount so there aren’t leftovers.
★★★★★
I used smocked jackfruit and it gave this such a deep yummy flavor. So simple and so flavorful! I’m obsessed with all you recipes and they now make up 90% of the dinners I make! Thank you!
★★★★★
Thanks so much Katie! Appreciate this!
I like this recipe. It is simple to make with very good flavor. I used a package of shredded jackfruit that comes in a 7 oz plastic pouch. This made it easy to cut the recipe in half. I also tossed in some spinach and used a grated daikon radish for a garnish.
★★★★★
Sounds absolutely perfect Terry! Thanks and hope winter is treating you ok. xoxo
Delicious
★★★★★
Delicious! Prepared specific to recipe, but added a drizzle of chili oil atop each bowl. Perfect for a winter evening.
★★★★★
Made this on the stovetop with TJ’s chili mix instead of making the spice mix from scratch. It was absolutely delicious!
★★★★★
perfect Anna!
Delicious and warming, a keeper. No jackfruit, but chicken is very good, as would be tofu.
★★★★★
Great to hear Sally- thanks!
Great use for Jackfruit. Made tonight it was a quick easy meal and tasty! We like our chili spicy so I added extra chipotle..
★★★★
Perfect… and thank you!
Hi! Can you recommend a substitute for jackfruit? It’s not available where I live.
Thanks!
You can add more beans, or a veggie meat like soy crumbles.
Or soy curls would be good.
For the Instant Pot instructions, are you wanting us to seal the pot and pressure cook it for 10min on high? Or keep it on the high saute function?
Yes, seal, and Pressure cook on high for 10 mintues.